Jager Kohl Recipes

Steps:

• heat oil or bacon.
• Add onions, cabbage and sugar and fry until light to medium brown (about 10 minutes).
• Add the remaining ingredients (except cream) and leave to cook for another 15 minutes.
• The cabbage should still have a bit of a bite to it.
• Add the cream and adjust the taste.

Steps:

• In a large skillet over medium heat, brown kielbasa and bacon. Add sliced potatoes and just enough water to make steam. Cook, covered, for 15 minutes.
• Add cabbage and sprinkle with flour, salt, pepper, and vinegar. Stir to combine. Cover and cook 45 minutes, or until cabbage is tender, adding water as needed.
• Serve with sour cream and caraway seeds, if desired.

Steps:

• Using a Dutch oven or other large covered pan, brown or reheat the meat to release the fats, sliced or cubed. Add the garlic and onions and continue cooking for 7-10 minutes.
• Add 1/2 cup flour and stir as if making gravy. Add herbs and rest of flour layered in with potatoes as they're added. Add 1/4 cup of vinegar. Add water to a bit below the level of potatoes. Add caraway seeds. Cover.
• Turn heat to medium-low. Prepare cabbage and put to the side. Do something else for about an hour, check and stir 2-3 times.
• When the gravy is forming and the potatoes have gone a bit mushy, add the last vinegar, pepper and cabbage. Cover and cook about another 15 minutes. It is done. Have extra pepper and vinegar and even sour cream for dinners.